How to Make Pierogi Casserole

Опубликовал Admin
28-03-2017, 21:20
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You may be familiar with pierogi, cheese and potato stuffed dumplings. But if you're tired of eating them on their own or need to throw together a complete meal, make a pierogi casserole. To get the classic flavors, layer frozen pierogi in a baking dish and cover them with a melted cream cheese mixture, cheddar cheese, and bacon. Or make an even easier casserole. Combine frozen pierogi, cream cheese, and kielbasa sausage and let it cook in the slow cooker. For a unique meal, make pizza flavored pierogi casserole that uses pizza sauce, pepperoni, and mozzarella cheese. Serve any of the pierogi casseroles with a green salad and crusty bread.

Making Classic Pierogi Casserole

  1. Preheat the oven and prepare the pan. Turn the oven on to 400 degrees F (200 C). Get out a 9 x 13 (23 x 33 cm) baking pan and coat it with cooking spray. This will keep your casserole from sticking to the pan.
  2. Melt the cream cheese in chicken broth. Cut 1/2 cup (112 g) of cream cheese into cubes. Place the cubes in a small saucepan with 1/2 cup (120 ml) of chicken broth or milk. Turn the heat on medium and whisk the cream cheese until it melts.
    • If you're short on time, you could just toss the cubed cream cheese into the crock pot, but you may have lumps in your finished casserole.
  3. Assemble the casserole. Open one 16-ounce (456 g) package of frozen pierogi. Lay them on the bottom of the prepared baking dish and pour the warm cream cheese over them. Sprinkle 1/2 cup (50 g) of shredded cheddar cheese over the sauce and scatter 2 to 3 slices of crumbled bacon over the top.
    • If you don't want to use bacon, you could scatter crumbled, cooked sausage over the top.
  4. Bake the classic pierogi casserole. Put the pan in the preheated oven and bake the casserole for 25 minutes. The pierogi should be completely soft and heated throughout. The cheese will also bubble a little.
    • Garnish the casserole with 2 chopped green onions before you serve it.

Making Crockpot Pierogi Casserole With Kielbasa

  1. Melt the cream cheese in chicken broth. Cut one 8-ounce (225 g) package of cream cheese into cubes. Place the cubes in a small saucepan with 4 cups (946 ml) of chicken broth. Turn the heat on low and stir the cream cheese until it melts.
    • If you're short on time, you could just toss the cubed cream cheese into the crock pot, but you may have lumps in your finished casserole.
  2. Combine the casserole ingredients in a slow cooker. Open three 16-ounce (456 g) packages of frozen pierogis and put them in a 5-quart slow cooker. Slice 1 pound (453 g) of kielbasa and add it to the slow cooker. Stir in the remaining ingredients until the casserole is combined. You'll need to stir in:
    • The melted cream cheese and broth mixture
    • 1 cup (100 g) of shredded cheddar cheese
    • Salt and pepper to taste
  3. Cook the pierogi casserole with kielbasa. Put the lid on the slow cooker and turn it on to HIGH for 3 to 4 hours. If you want to cook it for longer, turn it on to LOW for about 6 hours. The pierogi should become soft and hot, while the cheese should bubble a little.
    • Consider serving the casserole with a green salad or crusty bread (like baguette).

Making Pizza Pierogi Casserole

  1. Boil the pierogi. Bring a large pot of water to boil and add two 16-ounce (456 g) packages of frozen pierogi. Boil the pierogi for 5 to 7 minutes, if you're using regular-sized pierogi. For mini-pierogi, boil them for 3 to 5 minutes. Drain the pierogi in a colander.
    • You can use your favorite flavor of pierogi for the casserole.
  2. Preheat the oven and prepare the pan. Turn the oven on to 375 degrees F (190 C). Get out a 9 x 13 (23 x 33 cm) baking pan and coat it with cooking spray. This will keep your casserole from sticking to the pan.
  3. Assemble the pizza pierogi casserole. Measure out 2 cups (450 g) of pizza sauce and pour 2/3 of a cup (150 g) in the bottom of your casserole dish. Place half of the cooked pierogi over the sauce and pour another 2/3 cup (150 g) of pizza sauce over it. Scatter about one ounce (27 g) of the pepperoni slices over the sauce and top it with 1/2 cup (56 g) of the shredded mozzarella cheese.
    • You can add any other pizza toppings to the casserole when you add the pepperoni. For example, try sliced mushrooms, garlic, or sausage.
  4. Finish layering the casserole. Layer the rest of the casserole in the same way. Add another layer of sauce, the rest of the pierogi, ore sauce, the rest of the pepperoni, and the last of the cheese.
  5. Bake the casserole. Put the casserole in the preheated oven and bake it for 15 to 20 minutes. The pierogi should soften more and the cheese will bubble once it's finished baking. Let the casserole cool for 10 minutes before you serve it.
    • Serve the pizza pierogi casserole with a fresh, tossed salad and breadsticks.

Ingredients

Classic Pierogi Casserole

  • 1 (16-ounce or 456 g) package of frozen pierogi
  • 1/2 cup (112 g) cream cheese
  • 1/2 cup (120 ml) chicken broth or milk
  • 1/2 cup (50 g) cheddar cheese, shredded
  • 2 to 3 slices bacon, cooked and crumbled
  • 2 green onions, chopped for garnish
Makes one 9 x 13 (23 x 33 cm) casserole

Crockpot Pierogi Casserole With Kielbasa

  • 3 (16-ounce or 456 g) packages of frozen pierogis
  • 4 cups (946 ml) chicken broth
  • 1 8-ounce (225 g) package cream cheese
  • 1 cup (100 g) shredded cheddar cheese
  • 1 pound (453 g) kielbasa, sliced
  • Salt and pepper to taste
Makes 6 to 8 servings

Pizza Pierogi Casserole

  • 2 (16-ounce or 456 g) packages frozen pierogies (any cheese and potato flavor)
  • 2 cups (450 g) pizza sauce, divided
  • 2 ounces (55 g) pepperoni slices, divided
  • 1 cup (113 g) shredded mozzarella cheese, divided
Makes 8 servings

Things You'll Need

  • Measuring cups and spoons
  • 5-quart slow cooker
  • 9 x 13 (23 x 33 cm) baking dish
  • Cooking spray
  • Whisk
  • Spatula or spoon
  • Large pot
  • Drainer
  • Small saucepan
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